Name: Medley of Vegetable Fritters (Gogooma, Danhobak, Aehobak jeon)
Yield: Makes about 15 fritters
Cuisine: Korean
Ingredients: 4 tablespoons canola, safflower or other neutral oil plus more if needed; Soy Dipping Sauce and/or fine-grain sea salt for dipping; 2 tablespoons plus 1 cup (150 g) whole-wheat or white flour; 1 cup (250 ml) water; ¼ buttercup, butternut or kabocha squash, seeded; ½ teaspoon fine-grain sea salt or kosher; 1 small sweet potato; ½ medium zucchini

Preparation info

Makes about
15
fritters

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

The sweet nutty flavor of whole-wheat flour forms a nice little crust on these healthful rounds. These fritters are a great way to introduce new vegetables or use up half pieces stashed in the refrigerator. No peeling is necessary as the skin helps the vegetables hold their shape.

Ingredients

1 small sweet potato
½ medium zucchini
¼ buttercup, butternut or kabocha squash

Method

With the skin on, cut the sweet potato and zucchini into 1-inch (2.5-cm)-thick rounds. Transfer to a large platter. Cut the squash into 1-inch (2.5-cm)-thick wedges. Set on the platter. In a small bowl, combine the salt and 2 tablespoons of the flour and sprinkle over the vegetables. In a large bowl